Immersion In Brine Research Articles

A novel epoxy resin composite coating containing polyaniline modified GO with triple anti-corrosion effects of barrier, passivation and corrosion inhibition

Corrosion of metallic materials can have a detrimental impact on their performance, leading to a shortened service life of engineering equipment and posing risks to both people and the environment. This paper presents a novel epoxy resin (EP)-based composite coating (PFANI-GO/EP) that offers triple corrosion protection functions: barrier, passivation, and corrosion inhibition. Perfluorooctanoic acid-doped polyaniline modified graphene oxide (PFANI-GO) demonstrates superhydrophobicity, effectively enhancing the coating's barrier ability against corrosive substances. The combination of PANI and perfluorooctanoic acid (PFOA) in composite materials aids in the formation of a passivation film and hydrophobic layer, which prevent metal corrosion. After a 15-day immersion in brine, the PFANI-GO/EP coating demonstrates the highest impedance modulus of 1 × 109 Ω·cm2 at 0.01 Hz, compared to pure EP coating, GO/EP coating, and PFANI/EP coating. Therefore, due to its corrosion resistance and prolonged corrosion aging time, PFANI-GO/EP coating shows promising potential for mitigating metal corrosion.

Mechanical Behavior of API 5L X80 Steel After Short-Term Immersion in Brine and Sour Aqueous Media

Mechanical Behavior of API 5L X80 Steel After Short-Term Immersion in Brine and Sour Aqueous Media

Optimal design of 3D macro-structures for multi-layer foams achieving ultra-broadband microwave absorption properties and high retention after immersion in brine

A novel flexible microwave absorbing material (C–MCM–FAS) with a cone-shaped sandwich structure is proposed, which is constructed by carbonyl iron-carbon nanotubes/PDMS foams and SiC–morchella biochar/PDMS film. To enhance broadband absorption properties, a three-level scale design has been creatively introduced into C–MCM–FAS, encompassing millimeter, micron and nano scales. The rational structural parameters of C–MCM–FAS are determined by CST simulation, leading to the preparation of C–MCM–FAS with an impressive minimum reflection loss (RLmin) of −43.26 dB and an effective absorption band (EB) covering the entire C2, X, and Ku bands at 11.79 GHz. Encouragingly, the measured results are basically consistent with the simulation results (an RLmin of −35.78 dB and an EB of 14.68 GHz), which verifies the accuracy of the theoretical simulation and the feasibility of the method. It holds great significance that the investigation of the adsorption retention rate of C–MCM–FAS after immersing it in 3.5 wt% NaCl solution for 21 days. The measured RLmin reaches −48.41 dB with a retention rate of 111.9 %, and the EB reaches 8.56 GHz with a retention rate of 72.6 %. This work presents a groundbreaking concept for designing structural absorbers, expecting the C–MCM–FAS to become a strong contender for application in special environments like microwave detection in the nautical field.

Research and Engineering Application of Salt Erosion Resistance of Magnesium Oxychloride Cement Concrete.

Aiming at the problem that ordinary cement concrete is subjected to damage in heavy saline soil areas in China, a new type of magnesium oxychloride cement concrete is prepared by using the gelling properties of magnesium oxychloride cement in this study, and the erosion resistance of the synthesized magnesium oxychloride cement concrete in concentrated brine of salt lakes is studied through the full immersion test. The effects of concentrated brine of salt lakes on the macroscopic, microscopic morphology, phase composition and mechanical properties of magnesium oxychloride cement concrete are investigated by means of macro-morphology, erosion depth, SEM, XRD and strength changes. The salt erosion resistance mechanism of magnesium oxychloride cement concrete is revealed. The results demonstrate that under the environment of full immersion in concentrated brine of salt lakes, there is no macroscopic phenomenon of concrete damage due to salt crystallization, and the main phase composition is basically unchanged. The microscopic morphology mostly changes from needle-rod-like to gel-like. Due to the formation of a new 5·1·8 phase on the surface layer and the increase in compactness, its compressive strength has a gradual increase trend. Based on the engineering application of magnesium oxychloride cement concrete, it is further confirmed that magnesium oxychloride cement concrete has excellent salt erosion resistance and good weather resistance, which provides theoretical support for future popularization and application.

Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese.

SUMMARYResearch backgroundNumerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical composition, protein, fatty acid profile and mineral content as well as antioxidant properties of industrially produced reduced-fat white cheese.Experimental approachA low-fat white cheese was manufactured on an industrial scale from milk that remained after the production of kajmak and ripened for 60 days at 4 °C after packaging in a polystyrene container with brine containing 6% salt or in vacuum-sealed polyethylene bags. The influence of ripening environment on proteolysis was monitored by the change of soluble nitrogen fractions as well as by sodium dodecyl sulphate–polyacrylamide gel electrophoresis of tris(hydroxymethyl) aminomethane-HCl extracts of cheese proteins under non-reducing conditions and water-soluble fractions under reducing conditions. An effect that ripening environment had on fatty acid and mineral content was also monitored. The change of antioxidant potential of the investigated cheese during ripening led to the change of iron(II) chelating ability, reducing power and free-radical scavenging activity.Results and conclusionsThe ripening environment differently affected proteolysis, fatty acid composition, mineral profile and antioxidant properties of reduced-fat white cheese. White cheese ripened in brine had more intensive proteolytic changes than the cheese ripened in a vacuum, but also more intensive diffusion processes, especially between the 40th and 60th day of ripening. The brine-ripened cheese had higher values of water-soluble nitrogen content, but lower contents of trichloroacetic acid-soluble and phosphotungstic acid-soluble nitrogen than the vacuum-ripened cheese. Cheese ripened in brine had a lower content of almost all investigated macro- and microelements. After 60 days of ripening, in cheese ripened in brine only myristic (C14:0) and palmitic acid (C16:0) were detected, whereas in the vacuum-ripened cheese C10:0-C16:0 fatty acids dominated. Vacuum-ripened reduced-fat cheese had more favourable reducing power, while white brined reduced-fat cheese had better radical scavenging activity and iron(II) chelating activity.Novelty and scientific contributionThese results suggest significant influence of ripening conditions (immersion in brine or in vacuum-sealed polyethylene bags) on nutritive and functional properties of reduced-fat white cheese. Ripening in a vacuum has become a useful method for obtaining high-value reduced-fat white cheese.

Changes in the Physicochemical Properties of Kashkaval of Pindos Cheese Produced with Different Salting Methods during Ripening

Kashkaval of Pindos cheeses were produced either with sheep (100%) or mixture of sheep (90%) - goat (10%) milk. Sheep milk cheeses were manufactured either by dry salting or by immersion in 18% w/w salt (NaCl) brine. Cheeses made with the mixture of sheep- goat milk were directly immersed in brine of 15% or 18% w/w NaCl concentration. These are common practices of cheese salting used by the traditional cheese-makers. The physicochemical characteristics of all cheeses were monitored during a ripening period of 3-months. The results have shown that the physicochemical characteristics of both cheeses were not affected by the different salting methods. Therefore, Kashkaval of Pindos cheese can be salted either with dry salt or with immersion in brine, without altering their main composition and organoleptic characteristics. Furthermore, some historical data about Kashkaval of Pindos cheese are included.

Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet.

The demand for high-quality food products has promoted the study of techniques for its processing and conservation. The present research aimed to evaluate the influence of grilling pretreatment on the physical characteristics of pirarucu fillets and the heat transfer process by a computational modelling, and to optimize the sous vide process parameters. Before and after the sous vide process, the samples were analysed for microbiological, chemical and physical characteristics. There was no significant difference between the total experimental time of grilling and that obtained by computational modelling. Immersion in brine for 300 s in combination with grilling at 200 ℃/120 s was selected because of its water-holding capacity (%) 79.40 ± 0.31, texture (N) 1.91 ± 0.40 and value of L* 74.44 ± 0.38 in the fillets. Cooking at 60 ℃ for 568.8 s were the best sous vide parameters obtained, with highest water-holding capacity (%) 93.60, texture (N) 6.24, ΔE* 7.43, and with microbiological loads below 6 log CFU/g and 7 log MPN/g in the final product. Useful information obtained from this study highlighted the brine and grill pretreatment in combination with sous vide proved it is a potential solution for developing pirarucu products even at an industrial scale.

Brazilian sardinella ( Sardinella brasiliensis ) conservation by immersion in seawater added with sea salt and refrigerated on‐board

On‐board Brazilian sardinella (Sardinella brasiliensis) conservation system based on cooling in ice, but in recent years, fishing boats have been applying immersion in chilled brine as a storage system on‐board. This study evaluated this system concerning physicochemical quality (total volatile bases, pH, histamine, moisture) of the fish and cation concentrations. Offshore (on‐board) data were collected (total storage time, over time temperature, fish mass captured by bid, load capacity in use and available) to assess the efficiency and viability. The results showed that this system is useful in maintaining the physicochemical quality of the fish since the samples met the quality standards required by law. Data showed high levels of sodium in fish muscle, which are strongly influenced by the immersion time, suggesting the need for standardization of the method considering the risks associated with consumption of foods with high levels of sodium.

Research on the properties of magnesium oxychloride cement prepared with simulated seawater

Simulated seawater (SW) was used to fabricate magnesium oxychloride cement (MOC) pastes. Compressive strength, water resistance, performance under salt attack, thermal stability, mineral composition and microstructure were studied in detail by using a materials testing system, thermogravimetry and differential scanning calorimetry methods, X-ray diffraction and scanning electron microscopy. The results showed that the compressive strength, strength retention in distilled water and thermal stability of MOC pastes made with simulated SW were slightly lower than those of the control MOC pastes. The main hydration product of both the MOC pastes was 5Mg(OH)2.MgCl2.8H2O. The strength retention of the simulated SW MOC pastes was 11·27% higher than that of the fresh water (FW) MOC pastes after 28 d of immersion in raw brine. The properties of the MOC pastes appeared to be unchanged when manufactured using simulated SW instead of FW. Due to its good performance under salt attack, the MOC pastes mixed with simulated SW show potential as salt pan material.

Failure analysis of thick interlayer from leaching of bedded salt caverns

A mathematical model is proposed to calculate the critical collapse span of a thick interlayer during the leaching of a gas storage salt cavern in bedded rock salt. In the proposed model the ratio of the height of the damaged zone to the interlayer thickness is introduced. This approach overcomes the negative effects on the calculation accuracy of the fact that the damaged rock does not fall off from the thick interlayer but is linked to it by contact forces. Brine immersion tests have been carried out to obtain the solution characteristics and the influence of brine immersion on tensile strength and on elastic modulus of interlayer samples of a salt formation from Yingcheng city, Hubei province, China. Experimental results show that these mechanical parameters decrease with immersion in brine and more so with decreasing brine density. To validate the proposed model, a 3D geomechanical model has been built of a salt cavern under construction in a bedded rock salt formation of Yingcheng city. The stresses and deformations of the thick interlayer obtained by the analytical solution and by the numerical simulation are compared, and show good agreement. The critical collapse span of the thick interlayer decreases greatly with a decrease of the ratio of damaged zone height to interlayer thickness and interlayer depth, increases with increasing tensile strength and thickness of interlayer, and is independent of the elastic modulus of the interlayer. The proposed model has been used in the planning of the leaching of the underground salt cavern gas storage of Yingcheng city, Hubei province, China.

The Influence of Surfactant Solution Injection in Oil Recovery by Spontaneous Imbibition

Imbibition is the spontaneous displacement of fluids through porous media that occurs until capillary equilibrium is reached. Factors such as wettability and high interfacial tensions may negatively affect the process, requiring additional work to enhance oil recovery. This work aims to explain some aspects of the dynamics of oil recovery by spontaneous imbibition using different fluids. Static imbibition and contact angle experiments were performed using sandstones of the Botucatu Formation (Brazil). The plug samples were exposed to immersion in brine and in surfactant solutions, and the progression of oil recovery was monitored with time. The results showed that the capillary imbibition rate and the oil recovery factor were higher when an ionic surfactant was used. The inverse Bond number and the shape of the recovery profile showed different trends of the capillary imbibition dynamics. Higher oil recovery factors for ionic surfactant were also an effect of the contact angles observed.

Methods for phosphate addition in heavy salted cod (Gadus morhua L.)

Headed and gutted fresh or frozen and thawed cod (Gadus morhua L.) from the same net catch were hand filleted post rigor before carrying out small-scale salting trials. Fillets were heavy salted using three different methods introducing phosphate during injection, brining, or during pickle salting. For all salting methods, treatment with 0, 4.5, 9 or 18 g/L of the pyro and tri polyphosphate blend Carnal 2110 was carried out. Quality and chemical parameters were analyzed after 5 weeks and 6 ± 1 months of chilled storage of heavy salted fillets.Results showed that injection was a successful way of introducing phosphate in heavy salted fillets. Immersion in phosphate brine during pickle salting did not lead to effective uptake of these additives. Quality parameters were not altered significantly by the phosphate addition using both instrumental color and sensorial analysis of heavy salted cod. Treatment of phosphate did not significantly affect the oxidation of heavy salted cod, measured as TBARS. Considerable increases in yields were registered as a response to increased phosphate addition, and yields were significantly higher for heavy salted cod from frozen and thawed compared to fresh raw materials.

Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin.

This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork. Ultrasound treatment of pork was conducted in two cold media (at 4℃), water and 2% (w/v) brine, respectively. Because the ultrasound treatment caused temperature increase in the media from 4℃ to 16℃, the qualities of pork thawed by ultrasound were compared with those thawed by immersion either in water or brine where the temperature was being maintained at either 4℃ (low temperature control) or 17℃ (high temperature control). The ultrasound treatment resulted in rapid thawing of pork where the thawing rate was similar to those thawed in the 17℃ media. For quality characteristics, ultrasound-treated pork in brine had an advantage of less cooking losses when comparing to the control. In particular, ultrasound treatment in brine exhibited the lowest shear force (or highest tenderness) among the freezing/thawing treatments. Although the ultrasound processing in brine caused discoloration of the pork, this thawing technique had potential to be applied as a commercial thawing technology for frozen foods.

A Review of Lithium Supply and Demand and a Preliminary Investigation of a Room Temperature Method to Recycle Lithium Ion Batteries to Recover Lithium and Other Materials

Recent publications have discussed the potential for scarcity of materials needed for future engineering designs and manufacture [1,2, 3]. In the case of a recent DOE report [1], materials needed for the production of green energy technologies were deemed as those needing study.A major conclusion of these papers is that there is a need for recycling of materials that are designated as strategic or have a potential of becoming scarce. Lithium is one such material. It is critical to the battery industry, especially in compact consumer electronics (e.g. mobile phones and tablets) and in hybrid electrical and fully electrical vehicles. In this paper the role of lithium in electronics and vehicles is reviewed. Also reviewed are the reserves, projected mining capacity, and forecasted demand for lithium. Based on these three, it is predicted that there will be a shortage of lithium between 2021 and 2023 if lithium is not recycled [4].Current lithium ion battery technologies recover little if any lithium and are energy intensive since they incinerate or shred batteries after they have been cooled in liquid nitrogen. This paper showcases a preliminary experiment where a battery was discharged by immersion in brine and safely opened manually. Pristine copped and the external protection circuit were easily recovered intact. Future experiments will attempt to recover lithium, aluminium, and the electrolyte with the aim of developing a method of recycling at room temperature that recovers all valuable materials, especially lithium.

Brucella melitensisSurvival During Manufacture of Ripened Goat Cheese at Two Temperatures

The aim of the current work was to assess the influence of two temperatures, 4°C and 24°C, on pH and water activity and their association with Brucella melitensis survival during the traditional manufacture of ripened goat cheese. Raw milk from a brucellosis-free goat herd was used for the manufacture of ripened cheese. The cheese was inoculated with 5×10(9) of the B. melitensis 16M strain during the tempering stage. The cheeses were matured for 5, 20, and 50 days at both temperatures. To assess Brucella survival, the pH and a(w) were recorded at each stage of the process (curd cutting, draining whey, immersion in brine, ripening I, ripening II, and ripening III). B. melitensis was detected at ripening stage III (1×10(3) colony-forming unit [CFU]/mL) from cheeses matured at 4°C with a pH of 5.0 and a(w) of 0.90, and at a ripening stage II (1×10(4) CFU/mL) from cheeses ripened at 24°C with a pH of 4.0 and a(w) of 0.89. The remaining stages were free from the inoculated pathogen. In addition, viable B. melitensis was recovered in significant amounts (1-2×10(6) CFU/mL) from the whey fractions of both types of cheese ripened at 24°C and 4°C. These results revealed the effects of high temperature (24°C vs. 4°C) on the low pH (4) and a(w) (0.89) that appeared to be associated with the suppression of B. melitensis at the early stages of cheese ripening. In the ripened goat cheeses, B. melitensis survived under a precise combination of temperature during maturation, ripening time, and a(w) in the manufacturing process.

Thermal properties of sodium-exchanged palabora vermiculite

Palabora “vermiculite” represents an interstratified vermiculite-biotite containing less than 50% vermiculite. The sodium-exchanged form was prepared by immersion in saturated brine at ambient conditions. The sodium content reached the equilibrium level within the first month of exposure. However, XRD diffractograms continued to evolve and sharpen over a six-month period. The thermal-activated exfoliation was studied using thermo-mechanical analysis. The expansion of the neat “vermiculite” commenced at temperatures above 420 °C. Sodium exchange decreased the onset temperature by about 120 °C. The linear expansion reached a maximum of about eight-fold at temperatures around 700 °C and decreased again at higher temperatures.

Heat transfer analysis of cheese cooling incorporating uncertainty in temperature measurement locations: Application to the industrial process

A cylindrical cheese product with an irregular cross sectional geometry is cooled by partial immersion in brine. It is essential to calculate the temperature–time history of the product during this cooling phase to ensure its microbiological safety. The heat transfer analysis is complicated by both the non-standard product geometry and the non-uniform surface heat transfer coefficients that prevail. The flotation behaviour of the cheese at the air/brine interface is analysed to determine the heat transfer areas exposed to each cooling fluid. A finite element model is developed to predict temperature histories at various points in the product and to determine the slowest cooling region in the product. The cooling performance of the cheese is also studied experimentally. Comparison of the theoretical and experimental temperature histories is complicated by uncertainty in the location of the thermocouples in the product. By statistically quantifying the imprecision in thermocouple position, the expected temperatures in each region of interest can be found from the thermal model by Monte Carlo sampling. With the model, the top region of the cheese stick has been shown to determine cooling time because the existence of the non-uniform boundary condition is significant in determining the evolution of temperature.

Effects of pre-rigor hot and cold curing methods on the quality of smoked cooked rabbits

Eight rabbits were used to study the effects of pre-rigor hot curing on the quality of smoked cooked rabbits. They were each slaughtered and divided into two symmetrical halves to give sixteen half carcasses. These were randomly assigned to one of four curing treatments prior to being smoked. The treatments were: (A) Post slaughter chilling at 2°C for 24 hrs followed by cold brining for 24hrs. (B) Pre-rigor curing in brine at 24 hrs. (C) Pre-rigor curing in brine at 45°C for 18 hrs. (D) Pre-rigor curing in brine at 45°C for 6hrs. All carcasses were injected to 110% of their green weight before immersion in brine of the same concentration at the given temperature. The cured products had satisfactory processing yields (100.82 -113.22%) but yields were relatively lower in hot cured rabbit carcasses. The mean nitrite level for all processing treatments was 250.94 ppm. Tenderness as measured by the shear force values and organoleptic testing did not differ significantly among treatments. Cooking loss and water holding capacity were similar in all treatments. There was also no discernible difference observed in the various organoleptic attributes. Results obtained indicate that it is possible to accelerate the curing process of rabbit through pre-rigor treatment with brine at a temperature of 45°C.  Key words: Hot curing, residual nitrite, water holding capacity, smoking

Experimental assessment of oyster transfers as a vector for macroalgal introductions

Introduction of non-indigenous species can alter marine communities and ecosystems. In shellfish farming, transfer of livestock, especially oysters, is a common practice and potentially constitutes a pathway for non-indigenous introductions. Many species of seaweeds are believed to have been accidentally introduced in association with these transfers, but there is little direct evidence. We experimentally simulated the transfer of oysters from the Thau Lagoon (France). These transfers involved increasing periods of aerial emersion and additional brine and hot water treatments. The brine and hot water treatments were evaluated as a means of reducing the probability of algal introductions with oyster transfers. Shells were cultured for 40 days in experimental tanks to identify the macroalgae likely to be introduced with any oyster transfer. A total of 57 macroalgal taxa, including 16 taxa not indigenous to the Thau Lagoon, were recorded across all treatments and experiments. The abundance of some species increased in several cases following aerial emersion. Elimination treatments (immersion in brine or hot water) significantly reduced algal diversity, with hot water treatments resulting in no species or only tubular Ulva spp. present. The results support the hypothesis that oyster transfers are effective as primary and secondary vectors of macroalgal introductions. Relatively simple changes to the transfer practice (particularly hot water treatments) are suggested as a means of reducing the risk of non-indigenous algal introductions.

Chemical structure of cement aged at normal and elevated temperatures and pressures

The prime objective of the plug-and-abandon operations is to provide zonal isolation for infinite time. Cement-based materials are generally used as plugging materials. Therefore, it is important to understand the physical and chemical processes causing cement degradation in the downhole environment. In this study, we have characterised a Class G oilwell cement immersed for 1 year in brine at T=293 K, p=10{sup 5} Pa and T=353 K, p=7x10{sup 6} Pa using NMR and XRD techniques. In order to have a better understanding of the {sup 27}Al NMR spectra, selective dissolution has been performed. The results show that after 1 year of immersion in brine at T=293 K, p=10{sup 5} Pa, monosulfate is converted to Friedel's salt. Leaching resulted in the disappearance of portlandite and the formation of calcite and a more polymerised calcium silicate hydrates (C-S-H). In the T=353 K, p=7x10{sup 6} Pa mineralogy, ettringite is converted to hydrogrossular.